Name: Grilled Balsamic-Garlic Steak
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Ingredients: 2 tablespoons balsamic vinegar ((30 ml)); 2 tablespoons Worcestershire sauce ((30 ml)); 5 cloves of garlic (peeled and finely chopped); 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/4 cup olive oil ((60 ml)); 2 sprig of fresh rosemary; 2 lb steak of your preference, ((I used beef round top round steak))

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Celebrate summer nights with this Grilled Balsamic-Garlic Steak! It’s super easy to prepare and full of flavor, and sooo satisfying.

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GRILLED BALSAMIC-GARLIC STEAK on a cast iron skillet with cilantro mojo

Grilled Balsamic-Garlic Steak Recipe

Summer is in full swing! So naturally, this means that many meals are done on the grill.

I personally love grilled food.

Even if you don’t have a big back yard you can grill. When grilling indoors I like to use my Le Creuset Square Skillet Grill – and it does a decent job.

This past weekend I prepared this delicious steak with balsamic vinegar and garlic. Exquisite! The taste was perfect. The meat was very soft, and it nearly melted in our mouths. You can notice how much I like steak, can’t you?

GRILLED BALSAMIC-GARLIC STEAK with rosemary

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Balsamic vinegar
Worcestershire sauce
Garlic
Kosher salt
Black pepper
Olive oil
Fresh rosemary
Steak of your preference, such as Top Sirloin (budget-friendly), Flank Steak, Flat Iron, Filet Mignon (expensive), Striploin, or Ribeye.

HOW TO MAKE GRILLED BALSAMIC-GARLIC STEAK

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Marinade: Mix together in a large plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add the steak let it marinate for 2 hours or overnight in the refrigerator.
Grill: Heat the grill to medium-high and cook the steak for 6-8 minutes per side for rare and a few minutes longer for medium. Let it rest for 10 minutes before cutting.
Serve: Slice the steak thinly and serve.

GRILLED BALSAMIC-GARLIC STEAK, curly fries, bbq sauce and corn on a green wooden table

HOW TO SERVE

To accompany the meat, I prepared some spiralized curly fries with garlic, corn with herb butter and cheese, cranberries barbecue sauce, and of course, I couldn’t forget the cilantro mojo. Finally, as a dessert: churro bites with chocolate.

STORING & REHEATING INSTRUCTIONS

Store grilled steak covered in the refrigerator for up to 3 days. Then, to reheat, place the steak in a microwave save dish, cover with plastic wrap and reheat in 30-second periods, turning the steak in between. Or, if you have time to spare, place the steak on a wire rack set over a baking tray, reheat it in the oven at 250ºF for around 20-30 minutes.

close up of GRILLED BALSAMIC-GARLIC STEAK on a cast iron skillet

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Grilled Balsamic-Garlic Steak

Oriana Romero

Celebrate summer nights with this Grilled Balsamic-Garlic Steak! It's super easy to prepare and full of flavor, and sooo satisfying.

4.72 from 7 votes

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Prep Time 5 mins

Cook Time 15 mins

Marinating Time 2 hrs

Total Time 2 hrs 20 mins

Servings

Ingredients

▢ 2 tablespoons balsamic vinegar (30 ml)
▢ 2 tablespoons Worcestershire sauce (30 ml)
▢ 5 cloves of garlic peeled and finely chopped
▢ 2 teaspoons kosher salt
▢ 1/2 teaspoon black pepper
▢ 1/4 cup olive oil (60 ml)
▢ 2 sprig of fresh rosemary
▢ 2 lb steak of your preference, (I used beef round top round steak)

Instructions

Make the Marinade:

Mix together in a large plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add the steak let it marinate in the refrigerator for 2 hours to overnight.

Grill:

Heat the grill to high heat.
Grill the steak for 6-8 minutes per side for rare, and a few minutes longer for medium. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C.
Let it rest for 10 minutes before cutting.
Slice the steak thinly against the grain and serve with cilantro mojo or chimichurri, if desired.

Oriana’s Notes

STORE: Store grilled steak covered in the refrigerator for up to 3 days.

REHEAT: place the steak in a microwave save dish, cover with plastic wrap and reheat in 30-second periods, turning the steak in between. Or, if you have time to spare, place the steak on a wire rack set over a baking tray, reheat it in the oven at 250ºF for around 20-30 minutes.

MARINADE ADD-ONS: Add 1 teaspoon of red chili flakes to the marinade if you like heat, and/ or add 1/4 cup of light beer to enhance the flavors even more.

How To Cut Beef Against the Grain?

To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain, 90 degrees through the fibers, rather than parallel with it.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 457kcalCarbohydrates: 5gProtein: 52gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 143mgSodium: 1378mgPotassium: 897mgFiber: 1gSugar: 2gVitamin A: 23IUVitamin C: 2mgCalcium: 67mgIron: 6mg

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Course Main Course

Cuisine American

Calories 457

Keyword balsamic beef easy grilled main recipe steak summer

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Originally posted July 2014, post content edited to add more helpful information, no change to the recipe in July 2021.